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Notice of China Food Industry Association on soliciting opinions on the group standard project plan of "Prepared Vegetables - Fermented Sour Meat Products"

 Last Update: 2023-01-04
 Source: Internet
 Author: User

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Recently, the China Food Industry Association plans to organize the formulation of the group standard of "Prepared Vegetables - Fermented Sour Meat Products", and the project is described as follows:

1.
Purpose, meaning or necessity

Fermented meat products have a long history and occupy an important place
in the world's food culture.
The product can be traced back to the Mediterranean region two thousand years ago, and then widely spread in Spain, Italy, the United States, Japan and other countries, and has always been the mainstream meat product
in developed countries such as Europe and the United States.
With the continuous improvement of people's living standards and internationalization, the demand and output of fermented meat products have also grown rapidly
.
At present, China's fermented meat products have shifted from the initial reliance on imports to domestic production, and the variety is increasing, and the number of production is also increasing
.
However, at present, there are no safety and quality standards for fermented meat products in China, which makes it difficult to standardize
the production of fermented meat products.

Traditional Chinese sour meat products, known as "mackerel" in ancient times, are a kind of fermented meat products
characteristic of ethnic minority areas.
Traditional sour meat products have a long history and are widely eaten
for their unique flavor.
Different from fermented sausages, ham, bacon and other fermented meats, sour meat mainly relies on anaerobic fermentation, the fermentation environment has a low pH, rich sourness, attractive color, and fat but not greasy
.
After fermentation, not only the flavor is improved, but also its nutritional value is improved, and under the action of microorganisms and enzymes, macromolecules such as proteins and fats are degraded into small molecule compounds such as peptides, amino acids, and fatty acids, which are easier to be absorbed
.

At present, the fermented sour meat industry lacks standardized production standards, and the processing technology of enterprises of different sizes in different regions is different, and the product quality indicators are quite different, which seriously hinders the healthy development of
the sour meat industry.
Moreover, due to the degree of fermentation of sour meat and the particularity of fermentation flavor, the existing local standard testing methods for fermented meat products cannot be fully applied to fermented sour meat
.
In view of this, it is recommended to formulate a group standard for fermented sour meat, so as to establish the requirements, technical requirements, inspection methods, and inspection rules of raw materials and products of sour meat, and then standardize the processing process of fermented sour meat and improve the quality standards
of products.
This proposal will promote technological improvement and healthy and sustainable development of large, medium-sized and small enterprises, and safeguard the interests of
legitimate enterprises.

2.
Scope and main technical content

This standard specifies the terms and definitions, technical requirements, inspection methods, inspection rules, marking, packaging, transportation and storage
of fermented sour meat.

This standard is applicable to highly acidic fermented meat products processed by pickling, drying, fermentation, packaging and other processes of fresh livestock, poultry meat and aquatic products
that have passed inspection and quarantine as the main raw materials, supplemented by edible salt, white sugar, glutinous rice flour, edible spices, etc.

3.
A brief description of the domestic and international situation

On September 7, 2021, the international standard "ISO 23854:2021 Fermented Meat Products-Specification" (ISO 23854:2021 Fermented Meat Products) (ISO 23854:2021 Fermented Meat Products) was officially released and implemented
.
It provides a scientific basis
for countries to formulate national standards and reduce international trade barriers in the later stage.
In 2013, the Shanghai Food and Drug Administration organized and formulated the Shanghai local food safety standard "Fermented Meat Products"
.
The scope of this standard covers the products produced by all fermented meat products manufacturers in Shanghai, which are divided into fermented enema products and fermented ham products according to processing technology, and fermented raw meat products and fermented cooked meat products according to the raw and cooked products of finished products
.

Fermented meat products are actually divided into fermented sausages, fermented dry-cured ham, and other fermented meat products (including sour meat).

Due to the variety and style of fermented meat products, different fermented sausages and hams have their own different production hygiene specifications and technical regulations, for example, DB52/T 1486.
3-2020 Panxian Ham Processing Technical Regulations, DB33/ 3008-2016 Ham Production Hygiene Specifications, DB53/T 1078-2021 Sherwin-Williams Ham Production Technical Regulations, etc
.

At present, the standards implemented by fermented sour meat are DB31/ 2017-2013 Hygienic Code for the Production of Fermented Meat Products and DB31/ 2004-2012 Fermented Meat Products
.
However, the current standard generally applies to low-acid fermented meat products
.
Due to the particularity of the fermentation environment of sour meat, its fermentation pH reaches 4.
6 or less, and the above local standards cannot be fully applied to fermented sour meat
.
Up to now, there are no relevant standards
for fermented sour meat products.

I will now solicit opinions on the above project plan, if there are any different opinions, please return the opinions and reasons to our email address before October 29, 2022: cnfia@vip.
163.
com no reply is deemed to be agreed
.

Standardization Working Committee of China Food Industry Association

October 14, 2021

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